Dr. James loves pesto but due to Dr. A’s nut allergy, they seldom are able to order it when

they go out to eat. This week, they decided to play around with a few ingredients. This recipe

is great for casserole or pasta.


• 4 cups of fresh kale (we used organic)

• 1/4 cup organic vegetable stock

• 1/4 cup heavy cream

• 1 teaspoon sea salt

• 1/4 cup cheddar cheese (grated)

• 1 clove garlic

• 1/2 shallot

• 1/3 cup hemp seeds

• 2 table spoons avocado oil

• 1/2 lemon (juiced)

• 1/2 tablespoon nutritional yeast


Prep Time- 10 minutes

Cook Time- 5 minutes

Total Time- 15 minutes



• Place kale and cheddar cheese ingredients in food processor (on pulse mode) for 45


• Add the remaining ingredients and blend until mixture has a creamy pesto consistency (this

will not have the traditional dark green hue of pesto that most people are accustomed to due

to the ingredients.)

• Refrigerate for 30 minutes to allow to set before using.

Note: The picture included in this blog includes the weekly recipe with a casserole that includes:

cubed chicken, golden beets, baby carrots, fonio (from July 2nd weekly recipe), and 1/2 pound of

turkey ground meat which we baked for 30 minutes at 350.